Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?
D. Sobral,
R.G.B. Costa,
G.M.M. Moreira
et al.
Abstract:The production of Minas Artesanal Cheese (MAC) is a centuries-old activity that involves a great deal of physical effort on the part of the producer, especially during the pressing stage, which is carried out by hand. Inspection agencies do not allow manual stainless-steel presses in MAC production. Studies are still needed to prove whether this technique changes the cheese characteristics. Therefore, this study tested two types of MAC production in the Campo das Vertentes region: traditional hand pressing and… Show more
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